50 loaves in, I finally hit 200°F internal temp without checking my thermometer

I mean, I've been baking sourdough for about 8 months now and always had to baby the probe. Last Sunday I got distracted by my kid's soccer game and just went off timing alone. When I pulled the loaf, my instant read said 200.2°F. First time ever without the crutch. Makes me wonder if I've been overchecking and letting heat out the whole time. Has anyone else hit that point where you trust the crust color and sound instead of the numbers?

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